Any time we go out, IF we order appetizers, we almost always go for the spinach artichoke dip if it is on the menu. Often, we will buy the frozen dips at Walmart or the grocery store too. It has become one of our favorite comfort foods. I figured that it was time to learn to make it. It is not hard at all. The most expensive item is the artichoke hearts, running about $1.89 for the store brand can at Walmart. I started with this recipe from Alton Brown, but as always, I tweaked it for taste and to make it easier for me. https://www.foodnetwork.com/recipes/alton-brown/hot-spinach-and-artichoke-dip-recipe-1912620#

I was unable to find the frozen artichoke hearts so I went with canned, and I preferred to add a little mixed Italian cheese into the dip also. I also doubled everything for my crew and when I take it anywhere.

Ingredients

12 ounce bag frozen chopped spinach (cooked and drained)

13.75 can of artichoke hearts (cooked and drained)

8 ounces cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/2 cup Parmesan cheese (reserve some for the top)

1/2 cup mixed Italian cheese

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

Directions

1. Cook spinach and artichokes, drain, and pulse in food processor until chopped into small pieces, and set aside.
2. Warm cream cheese in microwave until soft.
3. Add the remaining ingredients and mix together with a mixer (reserving some of the cheeses for on top).
4. Add in the spinach and artichokes and mix until thoroughly incorporated.
5. Pour mixture into a baking dish.
6. Sprinkle remaining cheese on top.
7. Bake on 350 degrees about 30 minutes or until hot. (If doubling, it may take up to an hour to heat.)

Serve with tortilla chips, bread sticks or toasted bread pieces.